Veggie Meatloaf with Mashed Potatoes and Gravy 
(Serves 8)
1 1/2 cups prepared lentils
1 1/2 cups carrots, grated (one large or two medium-size)
1 1/2 cups onion, grated (one medium-size)
1 1/2 cups water
1 1/2 cups dry bread crumbs
1 1/2 cups shredded cheese (Monterey Jack)
2 – 3 cups finely ground walnuts (6 ozs.)
2 extra large eggs
1 tablespoon spicy brown mustard
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter
Cover the lentils with an inch of water and boil for five minutes. Cool and drain.
Peel the onion and carrot and cut into 1-inch pieces. Place in a blender with the water and pulse until the vegetables are finely grated but not liquefied.
Pour the blender contents into a medium bowl and add lentils, bread crumbs, and cheese.
Add the nuts, eggs, and the seasonings and mix well. Add additional water as needed; it should be the consistency of “mush.” Pour into a shallow, well-oiled ceramic or pyrex baking dish and dot with pieces of the butter, pressing them into the surface. Bake at 375° for the first 15 minutes and 350° for an additional 30 to 45 minutes. Serve with mashed potatoes and gravy. Use the leftovers for meatloaf sandwiches.
Mashed Potatoes
(Serves 4)
4 medium russet or Yukon Gold potatoes, peeled and quartered
1 teaspoon salt
2 tablespoons butter or margarine
½ cup milk or cream
Place the cut-up potatoes in a medium saucepan and add just enough cold water to cover them. Add half of the salt and bring to a boil. Reduce the heat to medium; cover and simmer for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
When they are done, reduce the heat to warm, pour off the cooking water and replace the pan of potatoes on the warm burner. Mash them with a potato masher until they are fluffy. Add the butter and milk and mash again, until they are of the desired consistency. Stir in the remaining salt and pepper to taste and serve with vegetarian onion gravy. 
Vegetarian Onion Gravy
(Serves 4)
2 tablespoons coconut oil, (or butter, or margarine)
1 medium onion, cut in half top-to-bottom and thinly sliced
1 dash of salt
2 1/2 cups vegetable broth or water
4 tablespoons flour (or 2 tablespoons corn starch)
salt and pepper to taste
Caramelize the onion slices by sautéing them in the coconut oil with a little salt over medium-high heat until the moisture evaporates and the onions are a rich golden brown and becoming crisp, stirring frequently to prevent burning, usually 15 to 20 minutes.
Reduce the heat and make a roué by stirring in the flour. Then, gradually add the liquid, briskly stirring the broth until it is thick and bubbly. Another option is to first add the liquid to the caramelized onions, then stir in corn starch until it simmers and is completely blended and slightly thickened.
Optional ingredients for color and flavor:
Add 1/2 cup of chopped mushrooms and a clove of garlic, minced, after the onion is browned but before making the roué, sautéing for 1 to 2 minutes.
This gravy tastes great with only the simplest, common ingredients – caramelized onion and water. Flour makes fuller-bodied gravy; whereas cornstarch gives more clarity and a lighter sauce. Coconut oil has a high smoking point, so it is the best choice for caramelizing the onions. It also gives a pleasant, nutty taste.
Many vegetarian gravy, soup, and salad products contain autolyzed yeast or yeast extract as does Vegemite or Marmite. These contain glutamic acid which causes adverse reactions in MSG-sensitive people.
Glutamic acid naturally occurs in both mushrooms and tomatoes, and to a lesser extent in beans. When these foods are cooked for extended periods, glutamic acid is freed from the vegetable protein, creating pleasing taste enhancement, but also causing serious health problems for some individuals. If you suspect that MSG may be causing you problems such as: headaches, stomach problems, depression, asthma, chronic fatigue, hyperactivity, ADD, rosacea, joint pain, restless legs, or sleeplessness, the website, www.msgmyth.com, is a wonderful resource of self-help information.
Tags: veggie meatloaf with mashed potatoes and gravy
